Au Lac
Au Lac
(Nut-Free) with vegan whipped cream, maple
vegan bacon, eggs and sausage, broccoli, A1-style sauce and herbed potatoes
(Nut-Free) soy breaded drumsticks with spicy maple glaze and fresh fruit
with almond butter, vegan cheese, maple
(Nut-Free) pandan leaf, coconut nectar
coconut, banana, dates, almond, mint.
An adaptogenic sparkling water crafted with organic Holy Basil aka Tulsi, which has a complex flavor profile of Clove, Mint and a touch of Basil sweetness. Weve added a dash of Lemon Peel for brightness, and Passionflower to calm the nerves. This is a drink that was created to soothe an overburdened nervous system, and support an exhausted spirit.
Spiced sparkling water with cola flavor, Shitake, Cordyceps, Reishi and Chaga
Sparkling water with organic herbal bitters.
Sparkling water with organic herbal bitters.
carrot, orange, turmeric, grapefruit, ginger.Full Description: Refreshing, enzyme-rich juice of a rich red color. The cold-pressed process maintains the cool temperature of the juice that optimizes the vitamin and enzyme content of the fruits and veggies being pressed. Chef Itos favorites are combined in this juice to create a sweet, refreshing caribbean flavor. This juice has watermelon, mint, beets and pineapple. Named Ruby as it is a gem and valuable to our health and of course, enjoyment.
kale, spinach, apple, cucumber, celery, lime, pink salt, coconut.Full Description: Refreshing, enzyme-rich juice of a rich red color. The cold-pressed process maintains the cool temperature of the juice that optimizes the vitamin and enzyme content of the fruits and veggies being pressed. Chef Itos favorites are combined in this juice to create a sweet, refreshing caribbean flavor. This juice has watermelon, mint, beets and pineapple. Named Ruby as it is a gem and valuable to our health and of course, enjoyment.
probiotic tea by Fine Feathers
organic probiotic tea crafted by Fine Feathers Kombucha located in Long Beach.
Watermelon, mint, beets, pineapple.Full Description: Refreshing, enzyme-rich juice of a rich red color. The cold-pressed process maintains the cool temperature of the juice that optimizes the vitamin and enzyme content of the fruits and veggies being pressed. Chef Itos favorites are combined in this juice to create a sweet, refreshing caribbean flavor. This juice has watermelon, mint, beets and pineapple. Named Ruby as it is a gem and valuable to our health and of course, enjoyment.
oat milk, organic matcha, pure maple, pink salt, cinnamon, nutmeg
Vietnamese cold brew with sweetened coconut condensed milk
(Gluten-Free, Living Food) dehydrated phyllo dough made of coconut and corn with pistachio and pecan filling, maple syrup and rose water.
(Gluten-Free, Living Food) Chilled layers of cacao, coconut pulp, coconut nectar, pecan and macadamia.Full Description: This chilled dessert has layers of decadent raw cacao and raw coconut pulp with a walnut, macadamia and pecan crust. Topped with coconut flakes and extra raw cacao drizzle. The ultimate chocolate and coconut dessert that is a delicious nutrient-dense sweet treat. Fun fact: Raw cacao is a superfood that offers antioxidants, vitamins such as magnesium essential for metabolism, bones and teeth, potassium for muscular and neurological function, and natural compounds that can stimulate the central nervous system and promote relaxation. This rich dessert is easily shared between 2 guests. It offers a nice variation when ordered with the light fruit flavors of the flan.
rich cheesecake filling, vanilla crust, fruit compote, oat whipped cream and sprinkles.
(Gluten-Free, Living Food) Chilled layers of blueberry, raspberry, mango, kale, coconut and palm sugar.Full Description: Chef Itos comforting flan is layered with mango, coconut, kale, blueberry and raspberry pure for a vibrant and flavorful twist on a classic dessert. Sweetened by Indonesian palm sugar.
(Gluten-Free) with mango
soy hot dog, wheat pastry, cheddar, side of relish, ketchup, dill coleslaw.
(Nut-Free) pea-protein meatballs over wheat pasta with tomato sauce, vegan parm.
(Nut-Free) breaded soy chicken with side of steamed kale or potato fries.
soy pork sausage, mint, chives, cucumber, green leaf lettuce, pickled daikon and carrot in brown rice paper wrap. with almond-hoisin dip.Full Description: A popular Vietnamese fresh roll revisited with vegan, housemade soy protein grilled to resemble a traditional style of pork. Wrapped with brown rice paper, romaine, cucumber, mint, pickled daikon and carrots. The soft bite of rice paper paired with the cut of protein, fresh veggies and pickled crunch are balanced with the savory and rich dipping sauce of almonds and hoisin. Great appetizer to start a meal and is easily shared.
(Gluten-Free, Nut-Free) Hand cut yucca root, pink himalayan salt, bay leaf, with side of chirmol sauce.Full Description: Crispy yucca root fried until the outside is crisp and inside has a soft layered texture that goes great with the tomato, onion and spices in the side of chirmol sauce.
(Gluten-Free, Living Food)Paella + Olive Cheese Dip with a drink. Served Tue-Fri 12-3 PM
Garlic Basil Noodles + Eggrolls with a drink. Served Tue-Fri 12-3 PM
Sweet & Spicy Tempeh + Norrito with a drink. Served Tue-Fri 12-3 PM
Chicken Sate + Spinach Panzanella with a drink. Served Tue-Fri 12-3 PM
skewered and grilled soy chicken topped with almond sweet sauce and fried onion. with steamed rice, shallot, cucumber, thai chili pickles.
claypot of soy fish, fried tofu and eggplant in caramelized sauce with black pepper and scallions. served with black rice.
(Gluten-Free) wild rice, broccoli, cauliflower, peas and corn in spiced macadamia sauce. served over avocado, olives and cucumber. topped by marinated mushroom, dehydrated onion, fresh carrots, cilantro.
(Gluten-Free) (Nut-Free) tenderized shiitake mushrooms battered with tapioca flour with a sweet and savory tamari-sesame glaze. topped with jalapeo, bell pepper and chinese chives. served over black rice and cucumber.
(Gluten-Free) (Nut-Free) wild rice, cabbage, peas, tomato, citrus-saffron spice, avocado, marinated mushroom, bell pep, onion, cilantro.
(Gluten-Free) (Nut-Free) battered organic eryngii mushroom sauted with ginger, garlic, chives, thai basil and thai chili peppers. served with chef's dipping sauce and black rice.
green and red cabbage, carrots, creamy dressing, fresh dill.
(Gluten-Free) (Nut-Free) romaine, tomato, cucumber, onion, carrots, balsamic vin.
(Gluten-Free, Living Food) mixed sea veggies, lacinato kale, housemade kimchi and onion tossed with spiced almonds in Au Lac's classic teriyaki dressing. topped with cucumber ribbons and a cheesy kale crisp.Full Description: This entree salad offers full flavor and health benefits; spiced, savory, cheesy, and has the brightness of raw kimchi. This salad has lacinato kale chopped and massaged in raw teriyaki sauce tossed with almonds that have been marinated and dehydrated until they are coated and dried with a spiced crunch. The kale is topped with cooling cucumber and spiced raw kimchi fermented with apple cider vinegar. Raw kale is high in iron and magnesium and fermented kimchi is rich in probiotics and boosts immunity. This salad is recommended as an entree for 1 person or to share among other entrees for 2-4 people.
spinach, bell pepper, croutons, basil, pili nuts, red onion, cherry tomato, black garlic, vegan parm, classic italian dressing.
soy chicken, cabbage, oranges, wonton crisps, brazil nuts, yuzu, gomasio vinaigrette.
shiitake, tofu, cabbage, cucumber, mint, onion, almond, sweet and sour chili sauce.
(Gluten-Free) (Nut-Free) cabbage, bean sprouts, carrots, jicama, nori, bell pepper, avo, cilantro, lime leaf sauce.
(Nut-Free) nori sushi roll with fresh nokill tuna, avocado, pepino, housemade pickled ginger, wasabi, scallions, chives, spicy mayo gomasio
Rice noodles, apple sage vegan sausage, baked garlic cloves, lacinato kale, pine nuts, nutritional yeast, spiced olive oil, garnished with fresh thai basil and non-gmo sriracha.Full Description: A popular dish inspired by Italian flavors with sauteed noodles and spiced olive oil. This is great for transitioning vegans looking for a filling dish and flavors and textures of traditional sausage. The dish features round rice noodles sauteed in place of traditional pasta and is paired with apple sage wheat and soy sausage, baked garlic cloves, toasted pine nuts, and freshly chopped lacinato kale and Thai basil. The dish is garnished with natural sriracha made of red jalapeno peppers for added heat. Portioned for 1 main entree but can serve 2 guests, up to 4 if ordered with several entrees to be shared family-style.
(Gluten-Free, Living) Dehydrated green pea tortilla, cultured beans, macadamia served with jalapeo pure.Full Description: Our raw version of a handheld comfort food. All parts of the burrito are made in-house. The dehydrated green pea tortilla is made by blending raw olive oil, coconut oil and green peas then dehydrating the spread to form tortillas. The pinto beans have probiotics that aid in digestion and are seasoned with raw chipotle spice. The cultured cheese is made by soaking macadamia nuts until softened and ready for adding probiotics until there is a cheesy texture and taste. The fresh guacamole with cumin adds creaminess, and the side of jalapeo pure adds a spicy kick. This is recommended for 1 persons entree or 2 people to share with another entree.
Vietnamese-french baguette with shredded tofu and kelp noodles, soy pork roll, pickled daikon, carrot, vegan mayonnaise, housemade nut pt, jalapeo, cucumber, cilantro, with a side salad.Full Description: A classic Vietnamese handheld and comfort food, with plant-based ingredients that are specially prepared to offer the well known parts of a conventional Banh Mi, with savory and traditionally seasoned protein, an herbaceous and nutty pate made in-house, tart pickles of daikon and carrot, fresh cilantro, cucumber and sliced jalapenos for extra heat. This comes with a fresh side of chopped romaine, onion and tomato with a light french dressing and black pepper. This is recommended for 1 persons entree or split between 2 people along with another entree.
vidalia onion and cannellini bean ravioli prepared in sun-dried tomato and macadamia cream sauce. topped with vegan parmesan and fresh basil. served with toasted garlic bread.
(Nut-Free) vegan pork, shrimp and veggie filling in wonton skin. served with tamari sauce and chinese broccoli.
root veggies and tempeh in a tangy palm-sweetened chili sauce. served w/ crisp melinjo crackers and topped with hemp seeds.Full Description: A hearty dish with Indonesian plant-based protein and a savory dark sauce. The sauce is brightened with lemon, chili and sweetened with palm sugar. The proteins are paired with root veggies which are brussel sprouts, yukon gold potato, carrots, and are sauteed with fragrant shallots. The sauteed array of protein and veggies are topped with hemp seeds and served with crisp melinjo, or bitternut crackers. This dish highlights part of Chef Itos background and love for Indonesian cuisine in this easily shareable dish. This is also enjoyed when paired with a salad, like the Norrito salad with its lime leaf dressing, to add more Indonesian flavor and fresh veggies and sprouts.
(Gluten-Free, Living Food)crisp corn meal, cabbage, macadamia cheese, mushroom, dill-ranch, avocado, salsa, cilantro. side of spring mix with balsamic vinaigrette & hemp seeds.Full Description: A classic comfort food that is revisited with refined ingredients and preparation. The corn shell is made by blending organic corn and pink salt, dehydrated until crisp and spread with macadamia cheese that is made by soaking macadamia nuts and culturing with probiotics. Topped with freshly chopped cabbage, cilantro and housemade salsa, dill-ranch sauce made by blending macadamia nuts cream with fresh dill. The zesty flavors of the fresh salsa and richness of the nut sauce pairs with the naturally sweet corn in the crunchy shell. The side of baby greens is served with a tart and lightly sweet dressing made by blending organic balsamic vinegar with raw coconut nectar.
(Gluten-Free, Living Food) wild rice, kelp noodles, pesto-ginger bean broth, mushrooms, corn crisps, jalapeo, shallots, hemp seeds and rice paddy herbFull Description: Rich flavors and high in protein, this bowl of noodles and warm broth is intended to preserve living enzymes and offers nutrient packed ingredients, with a blend of kelp noodles and soaked wild rice in a blended creamy pesto broth topped with sliced mushrooms, cultured pinto beans. Garnished with hemp seeds, dehydrated corn crisps and rice paddy herb that has a fragrant flavor of lemon and cumin. Recommended for 1 persons entree or to share with 2-4 people among other raw dishes.
(Gluten-Free, Nut-Free, Living Food) light cilantro, flax, garlic & onion broth over diced coconut and avocado. topped with flax crisps.Full Description: A great soup as a starter that introduces the diner to the flavors of raw food, served warm to room temperature. Those on a strictly raw diet or simply curious to raw soups would like to taste this. The savory light broth is made by blending tamari, onion, flax and cilantro poured over diced coconut meat and avocado. Topped with dehydrated flax crumble. This is portioned as one persons entree or can be shared between 3-4 people as a small palate opener.
(Gluten-Free) (Nut-Free) anise and clove broth, rice noodles, pea protein beef, broccoli, saw-leaf herb, onion, bean sprouts, thai basil.
(Gluten-Free) (Nut-Free) anise and clove broth, rice noodles, mixed veggies, saw-leaf herb, onion, bean sprouts, thai basil.
(Nut-Free) Anise and clove broth, rice noodles, soy chicken, saw-leaf herb, onion, bean sprouts, thai basil.Full Description: A classic comfort food. This traditional Vietnamese noodle soup has a light, fragrant and flavorful broth made by broiled onions, cloves and star anise. Its poured over rice noodles and bean sprouts, topped with soy chicken, cilantro, onions, saw-leaf herb and Thai basil.
(Gluten-Free, Living Food) creamy spirulina broth, tomato, macadamia cream, dulse, onion, ginger, Dr. Schulzes Superfood, scallions, saw-leaf herb and cilantro.Full Description: A great soup as a starter that introduces the diner to the flavors of raw food, served warm to room temperature. Those on a strictly raw diet or simply curious to raw soups would like to taste this. The creamy, rich broth is made by blending macadamia, sundried tomato, olive oil, onion and spices and is topped with housemade pickled ginger slices, dulse seaweed, and sprinkled with a green vitamin-rich powder that includes immune boosting spirulina. This is portioned as one persons entree or can be shared between 2-4 people for a taste of a rich and wholesome soup.
(Nut-Free) shiitake mushroom broth, wheat noodles, soy chicken, vegan shrimp, baby bok choy, soy and mushroom wontons, brown onion, chinese chives, cilantro.Full Description: A classic and comforting Vietnamese noodle soup that has a light shiitake mushroom broth, poured over springy wheat noodles, a touch of sesame oil, yam shrimp, soy chicken, bok choy, wontons chinese chives and cilantro. This is portioned as one persons entree or can be shared between 2-4 people as an appetizer.
(Gluten-Free) (Nut-Free) sauteed with cilantro, bird's eye chili and side of lime-tamari sauce
(Gluten-Free) stuffed mushrooms, thai basil pesto, macadamia nuts, bell pepper and microgreens. option to be a living food.Full Description: Crimini mushroom caps are stuffed with pesto made inhouse using raw ingredients including raw olive oil, coconut oil, pink himalayan salt, shallots and fresh Thai basil. Crushed macadamia nuts are added then heated until mushrooms are tender, and topped with fresh bell pepper and microgreens. This dish can be easy to share with two to three people. Recommended as an appetizer alongside Mad Flax, Friend Fries or Salt & Peppered Yam Shrimp. Also great with the Chicken Provolone entree. This dish can also be served raw where the mushroom caps are not heated. This method is recommended for raw food enthusiasts or those on a strictly raw diet.
(Nut-Free) potato, pea protein, carrot, chives, celery, nam chim kai sauce.Full Description: Fusion small bites of potato, pea protein, carrots, chives, celery and spices blended together and shaped into spheres or pyramids, and fried to a crisp. These small bites are served with Chefs Nam Chim Kai Sauce which translates to Thai Sweet Chili Sauce. This makes a great starter to pair with the fresh salads on our menu with Asian flavors like our Norrito with Lime Leaf Dressing and Kale Sea Salad with Teriyaki Dressing. Other pairings would be with our traditional Vietnamese dishes like Mai Banh Mi, Pho Veggie, or Yellow Noodle Soup.
(Nut-Free) vegan wrap, jicama-taro veggie filling with greens and vegan fish sauce.
(Gluten-Free, Living Food) macadamia cheese, bruschetta, olives, microgreens, spiced flax crackers.Full Description: This living food starter is a delicious balance between fresh, marinated, dehydrated and cultured. Our spiced flax seed mix is dehydrated into crackers to pair with raw green olives and our cultured cheese made with macadamia nuts and probiotics. This dish is topped with bruschetta made with fresh roma tomatoes, garlic, basil, extra virgin olive oil, coconut nectar and himalayan pink salt. Topped with microgreens, this dish serves as a great palate opener for the rich flavors and freshness in each bite.
(Gluten-Free) (Nut-Free) lightly battered vegan shrimp sauted with red cabbage, jalapeo, cilantro.
caffeine-free, refreshing, lightly sweet and herbal. adaptogenic, boosts cardiovascular health. supports a balanced immune system.
tart and floral. caffeine-free.
for an immune boost, mental clarity, calming, relaxing, feel-good hot elixir steeped with longevity tea (gynostemma).
Salt & Peppered Shrimp
Our classic salad of kale and sea veggies with teriyaki dressing, spiced almonds, and kimchi. Enjoy with chef's tuna roll. Bon appetit!
Octopus - tenderized, battered shiitake mushrooms w/ tamari-sesame glaze, chives, bell pepper & jalapeño. served w/ black rice.
Lemongrass Fish
Ravioli Rosa
BBQ Pork Roll
The view
Curried Rice (Living Food)
Salt Peppered Shrimp and Spicy Calamari, Marvelous!!!
Durian Sticky Rice
Paella
Living Foods Curried Rice
Choconut X-tasy (Living Food)
Pho with soy chicken
Paella
food
Choconut X-Tasy
Garlic basil noodles
Superfoods
Raw pistachio baklava with maple syrup
food
Danny C.
Feb 25, 2025
Girlfriend and I chose to hit up Au Lac for our Valentine's Day dinner. We knew that Valentine's Day is the busiest day of the year for restaurants, so we were expecting there to be delays. Admittedly, there were a few hiccups which are completely understandable for a night such as this. Long story short, our table was forgotten about and it took a few for our server to show up, but Aryeh (who I presume to be the manager) saved the night by providing excellent service and taking the initiative to make our experience special.From the moment you walk in, you're struck with awe by how beautiful the interior looks, from the aesthetic layout of the decor to the exquisite chandelier hanging from the ceiling. A host warmly greets you and escorts you to your table. You're provided a menu and wonder what all the sophisticated entree names could mean. The server guides you through the menu and answers any questions you have.FOODSalt & Peppered Shrimp ($14) - Satisfyingly crispy and incredibly seasoned. The texture of the "shrimp" vegan meat is not exactly realistic, but the crisp outer batter makes up for it. It's served under a bed of deliciously seasoned sauteed cabbage and cilantro.Big Thunnini Roll ($21) - Don't be fooled by the pictures. This roll really is big. It's about twice the thickness of your typical rolls. It tastes decent but I'd recommend getting something else because it doesn't have the wow factor that the other dishes here have.Garlic Basil Noodles ($19) - Pretty decent. Garlicky and flavorful, but still light and not overpowering. I love that they give you whole cloves of garlic in it!Vee Coffee ($7) - I drink coffee often and this was pretty good! Choconut X-tasy - We received this for free as an apology for keeping us waiting too long. As our server was handing us the plate, they hyped it up by describing how delicious it was. When we tried it for ourselves, it definitely lived up to the hype. It's like 4 individual mini-sized chocolate cakes with a cherry on top. Very yummy but not overwhelming like many desserts can be sometimes. Eating this felt like a nice finishing touch to our meal.
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Christina C.
Feb 23, 2025
The food is amazing and the ambience is upscale. However, on our last visit we asked for the check four times and got walked away from all four times with promises to be right back. We were in an urgent rush to catch an important show and we were pretty upset when all the tables near us were getting helped while we're were frantically trying to pay and leave. My dining partner was quite livid and decided not to leave a tip, which I disagreed with but it's his prerogative to decide that based on his perception of the service received. Unfortunately, the next day he saw the restaurant wrote in their own tip on his bank statement. The lesson: keep your receipt and check your bank statement after visiting.
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Melissa R.
Feb 17, 2025
ordered their beef and chicken pho for takeout along with the yuca fries. the broth was very good, very herby and tasted like the real deal; no plain veggie broth bs. the protein for both pho was abundant, the chicken was ehh but also never had great vegan chicken unless it was fried lol and the beef balls were legit but could only eat a few before getting tired of it. the yuca were also skinny and some pieces were like just not even whole pieces like just fried yuca skin or something idk wasn't a fan and i love yuca.i also asked for every sauce they had available and they only gave me the chili paste which was disappointing but it did add to the soup. also, i wish the toppings for the pho came separate and not already in the bowl so i can add into it instead of taking things off.idk if i'll be back to try other things but maybe..
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Livia S.
Jan 19, 2025
I came here with friend before a WDisney concert hall concert on a Sunday afternoon. We had a lunch reservation. I had the veggie pho and the Eggrolls. The Eggrolls were very good and the pho broth was flavorful. I was a bit disappointed with the cleanliness of the place. The restroom was not clean despite being one of the first customers of the day and also there was a long strand of hair on my chair. Ambience is chic and trendy however. Thus my four star rating would turn into five if they improved the hygiene of the restaurant
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Nick C.
Dec 7, 2024
I really wanted to like this place, but I feel the taste of the various vegan dishes were just too inconsistent to fully enjoy this relatively pricy meal. The ambience, service, and location are great, so I just really wish I enjoyed the food more.The fact that this restaurant is not just a vegan restaurant, but a restaurant that serves "meat" dishes that you didn't realize are actually vegan ingredients, is central to its identity. As a result, while I recognize that I may not be the target audience not having any dietary restrictions, I would say this restaurant was quite disappointing going off of taste alone, and not just of their meat-alternative substitute ingredients. The menu here is quite wide-ranging, and my friend & I tried the Pho, Siu Mai, and "Octopus" (Shitake Mushrooms). While these dishes weren't necessarily bad-tasting, I just found the taste to be quite bland and not that memorable at all except for knowing that it was alternative-meat, which was a bit disappointing given that every item on their menu is ~$20+.
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Revanth R.
Nov 23, 2024
Food: Lot of dishes to choose from. - Bird's Eye Tofu - Great. The fried tofu was crispy crust on the outside and tofu is so soft on the inside. Just melts in my mouth and never had fried tofu this good. The dipping sauce had a bit of salt, otherwise would have been bland. A little seasoning of the crust would have made this perfect.- Garlic noodles - Ok. Noodles were soft and cooked well, but the dish overall is a bit oily and bland (needs some salt at the bare minimum). I did not expect them to put a whole clove of unchopped garlic on the plate (there's a lot more hidden under the pile of noodles), and despite that it still didn't have much garlic flavor. This is not good cooking technique because the garlic flavor is not released into the rest of the dish unless it is cut/crushed/grinded. The only thing really giving flavor for this dish is the sriracha style sauce.Service: Ok. I was given choice of normal table or high table seating. Promptly taken order, took about 20min to get food, both appetizer and entree were brought together at the same time. Given the long wait, I would have preferred appetizer first to have something to eat while waiting. Also, took a long time to get the check since the waiter wasn't coming near by table frequently.Ambiance/Vibe: Good. Southeast Asian/Thai/Vietnamese theme, more classical than modern. Spacious and quiet. Indoor seating with mix of normal height tables and high table seating.Cost/Value: Good. Prices average for this type of restaurant (10-15 for appetizers, 15-20 for entree) and portions are large enough for family style sharing. 1 appetizer and entree is more than enough for one person.Visit again? Maybe. This vegan menu is interesting and they clearly some well crafted dishes, but it is held back by the flavoring inconsistency and lack of seasoning.
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Sanaz S.
Dec 23, 2024
Delicious all vegan Vietnamese food.This gem is located in downtown LA, so parking is a bit challenging. But once you're inside the restaurant, your taste buds will rejoice from appetizer through dessert! Everything we ordered, came out fairly quickly, and was so delicious.We will definitely be returning .
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Harsh P.
Nov 15, 2024
We ordered the Salt & Shrimp Pepper, Lemongrass Fish, and Pho Veggie. The shrimp was crispy with a bold flavor, though slightly salty, but pairing it with the red sauce balanced it nicely. The Lemongrass Fish was outstanding--the texture was perfect, and the flavors were incredibly delicious. The Pho Veggie exceeded our expectations and was definitely worth the price.The service was satisfactory, and the staff was friendly and welcoming. The atmosphere added to the experience, offering a cozy and charming vibe. Overall, the food was enjoyable, and I'd recommend it to vegan enthusiasts looking to try something new.
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Rob B.
Nov 1, 2024
It's been a long time coming. My first experience with Au Lac was the OC location. I've only had the raw items at both locations and wasn't too fond of the stuff I had in the OC but saw LA offered a different menu.The standout item was the It burrito. By standout, I mean the item that caught my eye while reading the menu. Because it's rare to find a raw burrito. I had to try it.This place is kinda tucked away in a plaza that doesn't have the greatest parking situation. First attempt at coming see, I couldn't find it and gave up. This time, I took public transit and that was easier.As you can see, the ambience is nice and lovely. I was short on time but would've loved to bask in it more.The burrito was everything. Seriously, I could easily eat it any day in place of a regular burrito. It really hit the soul and was everything I needed and hoped it would be
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Sheldon C.
Oct 17, 2024
Very nice ambience, and a perfect place to dine before seeing a show at the Music Center or Walt Disney Concert Hall. The food was EXCELLENT. The Laab salad is probably my favorite salad ever. I love the sauce and the incredible mix of ingredients. Delicious and bright and light. The paella was also just stunning. The tastes are so intricate, and really a perfect blend of fresh and healthy and tasty ingredients. The Garlic Noodles were delicious. Next time, we're going to substitute the vegan sausage (which was very good) with mushrooms to fit our preference more. Overall, very impressed with this meal. Definitely coming back here again!
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